Spicy Cheddar Cheese Ball
A guaranteed crowd-pleaser. Delicious served with Red Pepper Jelly.
1 pkg (8 oz/250 g) brick light cream cheese
1 cup low-fat grated cheddar cheese
1 tsp Worcestershire sauce
1 tbsp sriracha seasoning
2 tbsp pinot noir jelly, optional
1 cup sliced almonds or pecan, or walnut crumbs
- Combine cream cheese, cheddar, Worcestershire sauce and sriracha seasoning.
- Form into ball or log.
- If adding a pinot noir jelly filling, refrigerate until firm, 20–30 minutes. Cut ball in half. Using your finger, make a hollow in centre of each half. Fill hollows with pinot noir jelly. Carefully press halves together and reshape into a ball.
- Roll in nuts to coat.
Per serving (2 tbsp): Calories 70, Fat 5 g (Saturated 1.5 g, Trans 0 g), Cholesterol 5 mg, Sodium 85 mg, Carbohydrate 2 g (Fibre 0 g, Sugars 1 g), Protein 3 g.
Cheese balls can be frozen for up to 1 month. Unwrap and thaw to room temperature before serving with crackers or bread.